Zucchini Noodle Pesto Shrimp

For this recipe I happened to overhear my coworker talking about a veggie pasta they put with pesto and turkey and it got me thinking. . . I don’t want that many carbs, but I love pesto! I also needed to put more protein in my diet without too many calories so I thought shrimp would be perfect! This recipe (if you even want to call it that) is super easy!

Ingredients:

8 deveined frozen shrimp, thawed

1 teaspoon garlic powder

1 teaspoon lemon juice

1 whole zucchini spiralized

1 whole summer squash spiralized (you could use 2 zucchini but I liked the extra pop of color)

3 Tablespoons Store bought Pesto (you could make your own but I took the easy way)

6-8 grape tomatoes sliced in half

1 ½ tablespoon grated parmesan cheese

Salt and Pepper to taste

Directions:

• Use spiralizer to made zucchini and squash into noodles. Will make about 2 cups.

• Coat frying pan with cooking oil of your choice ( I used avocado oil spray)

• Sautee zucchini/squash for 3-5 minutes until tender but not too watery

• Remove from heat and place in bowl to the side

• Place defrosted shrimp in frying pan and coat with lemon juice and garlic powder

• Cook thoroughly until pink (about 3-5 minutes)

• Add the zoodles back into the pain and toss with pesto

• Plate the zoodles and shrimp

• Add tomatoes and parmesan cheese and enjoy!

Servings per recipe	1
Calories	244
Total Fat	12.7g
Saturated Fat	1.1g
Cholesterol	94.9mg
Sodium	535.3mg
Total Carbs	13.9g
Fiber	1g
Sugar	1.1g
Protein	17g